Walkerswood Traditional Mild Jerk Seasoning 280g | Jamaican Marinade

Authentic Jamaican Jerk Flavour — Turned Down Just Enough for Everyone at the Table

Some people love the scotch bonnet burn of Jamaican jerk. Others want all that incredible depth — the allspice, the thyme, the garlic — without reaching for a glass of milk. Walkerswood Traditional Mild Jerk Seasoning is made for them. Same iconic Walkerswood quality, same authentic Jamaican recipe — calibrated for a gentle warmth that the whole family can enjoy.

### Key Facts

• Brand: Walkerswood Caribbean Foods
• Origin: Jamaica (St Ann Parish)
• Weight: 280g
• Heat Level: 🌶🌶 MILD — allspice-forward with gentle warmth, not tongue-scorching
• Key Ingredients: Allspice, Thyme, Garlic, Onion, Scallion, Scotch Bonnet Peppers (reduced), Salt, Vinegar
• Dietary: Gluten-Free, Vegan-Friendly, No Artificial Additives
• Best Uses: Jerk chicken, jerk pork, family BBQs, fish, tofu, vegetables, anyone new to Caribbean cooking
• Also Available: 4.2kg catering tub for bulk cooking
• Shipped from: Sydney, Australia

The Smart Choice for Family BBQs and First-Time Jerk Cooks

Walkerswood Traditional Mild Jerk Seasoning contains the same foundational blend that makes Jamaican jerk extraordinary — allspice (pimento), fresh thyme, garlic, scallion, and a small amount of scotch bonnet for warmth. The scotch bonnet quantity is carefully reduced compared to the Hot & Spicy version, meaning you get the distinctive aromatic complexity of jerk without the fire-level heat.

This is the variant that experienced Caribbean cooks reach for when they’re feeding mixed groups — kids, elders, heat-sensitive guests — where they want to showcase Jamaican flavour without a spice warning. It’s also the natural starting point for Australian cooks who are new to Caribbean cuisine: the flavour is genuinely authentic and deeply satisfying, and you can always add hot sauce at the table if you want more fire.

The cooking technique is identical to the Hot & Spicy variant: marinate generously, leave overnight if possible, and cook on the grill or in the oven. The allspice (pimento) fragrance that fills the kitchen as jerk cooks is one of the great aromas in food — instantly transporting you to a Jamaican roadside jerk shack.

How to Use

1. Coat generously: Use 2–3 tbsp of Walkerswood Mild Jerk Seasoning per kg of protein. Work it into the meat, including under the skin for chicken pieces.
2. Marinate: Refrigerate for at least 1 hour. Overnight gives significantly better flavour penetration — plan ahead.
3. Grill or roast: Chicken on a hot BBQ: 35–45 minutes, turning every 10 minutes. Pork ribs in the oven: 2 hours at 160°C, then 10 minutes on the grill to finish.
4. Customise heat at the table: Serve alongside a Caribbean pepper sauce for guests who want to dial the heat up themselves.

Serving Suggestions

• Family Jerk Chicken BBQ: Marinate chicken pieces overnight, grill on the weekend. Serve with rice and peas and a fresh tomato salsa — a crowd-pleaser for all ages.
• Jerk Pork Shoulder: Slow-roast for 3 hours, then finish on the grill. The mild version makes this approachable for an entire family.
• Jerk Vegetables: Coat capsicum, zucchini, mushrooms, and corn in the seasoning before grilling — an outstanding vegan option for Australian summer BBQs.
• Jerk Fish: Lightly coat barramundi or snapper fillets, marinate for 30 minutes, pan-fry or grill for 3–4 minutes per side.
• Want the full heat experience? Check out the Walkerswood Hot & Spicy variant for scotch bonnet fire.

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